Simple Butternut Squash Soup Recipe
Recipe type: Gluten Free, Vegetarian, Paleo
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
  • 4 cups peeled, cubed and roasted butternut squash
  • 1 medium size apple, peeled, cored and cubed (we used Granny Smith)
  • ½ large yellow onion, diced
  • 1 tbsp. coconut oil
  • 4 cups chicken broth or vegetable broth for a vegan option
  • 1 can coconut milk (we used Trader Joe's brand)
  • 1 tsp salt (or more to taste)
  • cinnamon
  1. Preheat oven 425 degrees
  2. Place peeled, cubed butternut squash on a large cookie sheet and sprinkle with cinnamon.
  3. Roast for 30 minutes
  4. Meanwhile, in a large skillet saute apple and onion in coconut oil and a few dashes of salt for 7-10 mins or until brown and softened.
  5. Add broth, coconut milk, and squash to the skillet with the apple and onion and bring to a boil (or transfer to a pot to fit all).
  6. Reduce heat and simmer uncovered for 20 mins. Stir in salt to taste. (about 1 tsp.)
  7. Use an immersion blender or transfer soup (carefully) to a high-speed blender or food processor and blend until soup is smooth and creamy.
  8. Top with bacon and green onions.
  9. Enjoy with crusty bread or a grilled cheese! ?
Recipe by Simple Green Moms at